This dish is so easy to make and the idea that you can make super yummy pesto made with carrot tops is a great idea. The amount of green carrot tops that just end up in the food bin is really daft and finding that they can be put to good use is pretty cool.
We have been growing vegetables this year which you can see in my free pallet patio garden post and you can actually see the carrots as they started off there. They have come out all shapes and sizes which is really cute.
We eat lots of pasta at home and it’s a really quick supper for our family which can fit in with our busy homelife. Pesto has long been a favourite but I had rarely made it before. Then when I was looking for ways to use the leftovers from some of my home grown vegetables I stumbled across someone saying to try it in pesto. I adapted the general idea and had a play and came up with this recipe which is quick, easy and very adaptable to the amount of ingredients you have to hand.
One of the many advantages of this recipe is that it’s an all in one recipe. Everything into the mixer and blitz for a couple of minutes.
Once made you can store for up to two weeks in an airtight container in the fridge. Try it out on chicken or tofu too.
This delicious Pesto made with the leafy green carrot tops adds a new dimension to Pesto Pasta. Also great to be smothered over meat or vegetables for your BBQ or main meal
Servings: 6 people
Green leafs from carrot tops
Wash the leafy tops of the carrots well in cold water to remove any soil
Put all of the ingredients into a small blender with a chopping setting.
Whizz for approximately 2 minutes until it is all chopped to a smooth paste
This vegan chocolate cake recipe is one to keep. I came across the idea when I realised there were many more people that I know who are either vegan or who are removing some areas of food from their diet. There are so many ways in which we can tweak our favourite recipes to meet our own requirements.
With my vegan chocolate cake it does not contain any eggs or butter. The standard sugar has been replaced with Natvia sweetener – Natvia is made from the stevia plant and is completely natural – and the oil is vegetable oil.
This is a cake that is so versatile. Its perfect with a hot coffee, if you fancy a summer party then adding fresh fruit will put the sunshine feeling into the day, or if it’s luxury you are after then vegan hazelnut frosting is something that will top this off a treat!
Have a look and see. I also have a great giveaway just for you, scroll down to enter.
But first, see how easy it is to make….
This No Egg, No Butter, Vegan Chocolate Cake is delicious! Try it out with fresh fruit or a hot steaming coffee. You can upgrade this to the best wedding cake with vegan frosting, it's so versatile.
Natvia Natural Sweetener
Bicarbonate of Soda
fl oz Vegetable Oil
Measure out your dry ingredients and mix these together in a large bowl.
Add your wet ingredients and blend these in making a smooth paste.
Line an 8 inch (22cm) loose bottomed cake tin with parchment.
Carefully pour into the tin.
Bake in a pre-heated oven for 45 minutes.
Insert a clean toothpick into the centre of the cake to see if it is baked. If the toothpick comes out clean then it’s done!
I have been given a pack of Natvia Sweetener by the people at Natvia for you to win. You can do this entering the rafflecopter giveaway below:
a Rafflecopter giveaway
I’d love to hear your thoughts and please rate the recipe if you like the look of it or if you have tried it.
I was given one pack of Natvia Sweetener to try. It works and tastes great in this cake!
Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.
Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.
Chocolate and Cherry Tiffin Recipe.
Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.
I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.
You will need:
- 225g digestive biscuits, (gluten free version) crushed
- 100g dried cherries
- 100g butter
- 25g sugar
- 3 tbsp cocoa powder (check gluten free)
- 4 tbsp golden syrup
- 225g plain chocolate (check gluten free, I use green and Blacks)
- First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
- Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
- Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
- Once melted, combine the butter mixture with the biscuits in the mixing bowl.
- Press the mixture into an 8” square tin and leave to cool.
- Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
- Then spread it over the top of the biscuit mixture whilst still in the tin.
- When set, remove the tiffin from the tin and cut into squares using a sharp knife.
You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief.
gluten free version
check for gluten free
check for gluten free
First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
Once melted, combine the butter mixture with the biscuits in the mixing bowl.
Press the mixture into an 8'' square tin and leave to cool.
Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
Then spread it over the top of the biscuit mixture whilst still in the tin.
When set, remove the tiffin from the tin and cut into squares using a sharp knife.
This Easy Granola Recipe can be made with or without the seeds and berries depending on your preference.
What you will need is:
3 cups of Porridge Oats
1 Tablespoon of honey or fruit syrup
A sprinkle of:
Dried Goji berries
Jumbo flame raisins
Here’s what you need to do using the photos and some very easy steps…
Mix the honey or syrup into the oats in a large bowl so that they are covered.
Line a baking tray with parchment. Spread the oats in a thin layer. Bake on a medium heat for 10 minutes stirring once after 5 minutes. Make sure you keep an eye on them as they can go from bronze to burnt very quickly.
Mix in your choice of dried fruits and nuts and place back in the oven for 2 minutes. Take out of the oven and mix well.
Leave to cool before placing in an airtight container.
Honey or Fruit Syrup
Dried Goji Berries
Jumbo Flame Raisins
Mix the honey or syrup into the oats so that they are covered.
Line a baking tray with parchment.
Spread the oats in a thin layer. Bake on a medium heat for 10 minutes stirring once after 5 minutes. Make sure you keep an eye on them as they can go from bronze to burnt very quickly.
Mix in your choice of dried fruits and nuts and place back in the oven for 2 minutes.
Take out of the oven and mix well.
Leave to cool before placing in an airtight container.
Today on #guestpost week we have the lovely Kerry from Blissful Domestication She has made this wonderful chocolate mug cake that looks totally scrummy. Over to you Kerry…..
Chocolate Mug Cake
I think these would make a great novel dessert for a dinner party, and as they only take 5-10 minutes to rustle up, you can impress your friends with minimal effort. I will be buying some prettier mugs for this very purpose!
As an added bonus of having chocolate cake in less than 10 minutes (as if one is needed!), because all the ingredients are mixed in the mug there is very little washing up to do- it’s win win really!
- 30g butter
- 4 tbsp hazelnut chocolate spread
- 1 egg
- 3 tbsp light brown sugar
- 4 tbsp plain flour
- 1/2 tsp baking powder
- Put the butter and 3tbsp of the chocolate spread in the mug, and microwave for 30 secs to melt. Mix together well.
- Allow to cool slightly, then add the egg and beat well using a fork.
- Add the sugar, flour and baking powder and mix in well with the fork until all the ingredients are incorporated.
- Cook in the microwave for 30-40 seconds.
- Spoon the last tbsp of chocolate spread into the middle, and cook for a further 40 seconds.
- The top of the mug cake may look a bit moist, but if it is firm underneath it is done. Don’t be tempting to cook for longer as it can dry out the middle.
- Sometimes the cake can spill over the edge, just wipe away any spilt cake mixture with a clean damp cloth whilst it is still warm.
- I chose to just sprinkle the top of mine with icing sugar, but you could get more inventive and use cream, chocolate chips, nuts, anything you fancy really.
NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below.
Thank you Kerry for being involved in this #guestpost series. Brilliant to have you featured here and I cant wait to try cake in a mug – genius. You can find out more about Kerry by visiting her social media sites below:
This is a great easy cranberry sauce recipe as it is so quick to make. Also it has just 3 ingredients. It couldn’t be simpler to prepare, even at short notice as it only takes 15 minutes. Super tasty and looks great too. I love it with any of my christmas roasts and it can be used with your desserts too. I enjoy putting it with mince pies and cream.
What you will need is:
1 cup of sugar
1 cup of orange juice
Start by washing the cranberries in cold water and drain.
Place the orange juice and sugar in a large saucepan.
Stir together and bring to the boil.
When it’s reached boiling point turn down the heat to medium and stir until the sugar is dissolved.
Add the cranberries and bring to a gentle simmer. You will hear and see them pop a little. Be careful of splashes so don’t get too close. Simmer for 10 minutes.
Remove from the heat.
Leave to cool until they reach room temperature.
Place in jars. It can be stored for up to 2 weeks in the fridge.
It can also be frozen. If you want to do this then pop it into a freezer bag or appropriate plastic container and freeze when cool.
As you may know by now I love a quick and easy tasty recipe. Here we have Easy Pickled Green Chillies. I grew these cayenne peppers in pots on our window sill at home and because they were producing so many of them quite quickly I wanted a way to preserve them for future use. I have picked when green but you can wait and do the same when red.
Here are the ingredients you will need for one jam jar size:
Half a jar of clear vinegar.
1.5 teaspoon of sugar
1 teaspoon of salt
A big bunch of green chillies
500ml hot water
OK here’s what you need to do:
Combine the vinegar with the sugar and salt in the jar you will be using to store them when finished.
Put the lid on and give it a good shake so that the sugar and salt dissolve in the vinegar.
Top and tail the chillies and then chop in 1cm lengths.
Place in a large bowl and pour over the hot water.
Leave for 30 seconds and then scoop out with a slotted spoon.
Try and leave behind as many of the chilli seeds as possible – you don’t need or really want them all as they are pretty hot.
Place the chillies into the jar with the vinegar, sugar and salt solution.
Pop in the fridge and leave for a week before using.
If you have enjoyed this recipe, please have a look at my other ‘Easy’ ways to create great food here:
Easy Focaccia Bread
Easy Lemon Curd